Total 4 job vacancies by Benaras Signature Pte. Ltd.

A North Indian Curry and Tandoor Business Development Manager

drives revenue growth by expanding market share, securing corporate catering contracts, and enhancing brand presence

. They identify new business opportunities, analyze competitor trends in North Indian cuisine, and collaborate with culinary teams to ensure food quality, particularly for clay oven (tandoor) specialties.

Key Responsibilities

• Business Expansion & Strategy: Identify new market opportunities, develop business plans for new outlets, and secure corporate catering or event contracts.
• Market Analysis: Monitor competitor activities, pricing models, and industry trends to optimize menu engineering and merchandising techniques.
• Operational Collaboration: Work with chefs to maintain high standards of food quality and hygiene, ensuring authenticity of curry and tandoor preparations.
• Relationship Management: Cultivate strong relationships with clients, event planners, and key stakeholders to secure recurring business.
• Performance Tracking: Set and track KPIs to monitor sales performance and report on business development activities.

Required Qualifications & Skills

• Experience: Proven experience in business development, sales, or marketing, preferably in the F&B or hospitality sector.
• Industry Expertise: In-depth knowledge of North Indian cuisine, specifically tandoor cooking techniques.
• Skills: Excellent negotiation, communication, and networking skills.
• Technical Proficiency: Familiarity with digital platforms, CRM software, and MS Office.
• Education: Bachelor’s degree in Business, Marketing, or a related field. [1, 2, 3]

Key Working Conditions

• Ability to work in a fast-paced, high-pressure environment.
• Flexibility to work shifts, weekends, and public holidays

A North Indian Curry and Tandoor Head Chef

leads all kitchen operations, specializing in authentic clay oven (tandoor) techniques, rich gravies, and traditional breads

. Key responsibilities include creating menus, perfecting spice blends/marinades, managing inventory, ensuring strict hygiene standards (e.g., SFA standards), and training staff for consistent, high-quality food output.

Key Responsibilities and Duties

• Culinary Leadership: Develop, create, and execute authentic North Indian/Mughlai menus, focusing on kebabs, tikkas, and rich curries.
• Tandoor Expertise: Expertly operate and maintain tandoor ovens (charcoal or gas), ensuring precise temperature control for cooking meats, fish, and breads (naan, roti).
• Kitchen Operations: Oversee daily, fast-paced kitchen operations, including mise-en-place, inventory management, and food preparation.
• Staff Training: Recruit, train, supervise, and mentor junior chefs, cooks, and kitchen assistants.
• Quality Control: Ensure all food meets high-quality, authentic, and consistent standards before service.
• Food Safety: Enforce strict hygiene, sanitation, and safety regulations.
• Cost Management: Monitor food and labor costs, manage suppliers, and minimize waste.

Required Skills and Experience

• Expertise: Deep knowledge of traditional North Indian cooking techniques, spice blending, and marinated, slow-cooked flavors.
• Experience: Previous experience as a head chef or senior chef specializing in tandoor and curry, often requiring at least 3-5+ years.
• Leadership: Strong team management abilities in a high-pressure, fast-paced environment.
• Operational Proficiency: Experience with inventory management and food cost control.

A North Indian Curry and Tandoor Executive Chef

leads kitchen operations, focusing on authentic regional dishes, managing staff, controlling costs, and ensuring high quality and hygiene

. This role requires deep expertise in spice blends, tandoor (clay oven) cooking for items like kebabs and naan, and menu innovation to deliver traditional flavors and consistent excellence.

Key Responsibilities

• Culinary Leadership & Innovation: Develops authentic North Indian menus, creates new recipes, and perfects traditional techniques for gravies, curries, and breads (naan, roti).
• Tandoor Specialization: Expertly operates and manages clay ovens, controlling temperatures to cook kebabs, tikkas, and bread.
• Kitchen Operations Management: Oversees daily operations, including mise-en-place, ingredient preparation, and food service, ensuring efficiency and consistency.
• Staff Training & Supervision: Recruits, trains, and mentors kitchen staff on culinary techniques, hygiene, and safety standards.
• Quality & Cost Control: Implements strict quality checks (taste, presentation) and manages inventory, food costs, and supplier purchasing to optimize profitability.
• Hygiene & Safety: Enforces strict sanitation standards, such as Singapore SFA regulations, to maintain a safe kitchen environment.

A North/South Indian Curry and Tandoor Chef

prepares authentic regional dishes, manages tandoor oven temperatures, and oversees kitchen operations

. Key duties include crafting curries, tikkas, and naans, ensuring high hygiene standards, managing inventory, and training staff for consistent, high-quality service.

Key Responsibilities

• Culinary & Tandoor Operations: Expertly prepare North Indian (curries, Mughlai) and South Indian dishes, including proper handling of the Tandoor (clay oven) for breads and kebabs.
• Quality Control & Safety: Ensure food quality, consistent taste, and adherence to sanitation standards (e.g., SFA standards).
• Inventory & Cost Control: Manage raw ingredient stock, place orders, and minimize wastage.
• Staff Management: Lead, train, and schedule kitchen staff to maximize efficiency.
• Menu Development: Create or innovate menu items, including vegetarian and non-vegetarian options.

Requirements

• Experience: Proven experience (often 3–5 years) in North and South Indian cuisine, including tandoor expertise.
• Skills: Strong knowledge of spices, traditional cooking techniques, and inventory management.
• Education: Culinary certification or hotel management diploma is typically required.

Work Conditions

• Usually requires working shifts, weekends, and public holidays.
• High-intensity, fast-paced environment.